Krusteaz Cookie Mix Bakery Style Triple Chocolate Chunk - 15.5 Oz
Enriched Bleached Flour (Wheat, Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour Enzymes), Sugar, Bittersweet Chocolate Chunks (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin [Emulsifier], Natural Flavor), Brown Sugar, Semisweet Chocolate Chunks (Unsweetened Chocolate, Sugar, Dextrose, Cocoa Butter, Nonfat Milk, Soy Lecithin [Emulsifier], Natural Flavor), Milk Chocolate Chunks (Sugar, Cocoa Butter, Unsweetened Chocolate, Whole Milk Powder, Soy Lecithin [Emulsifier], Natural Flavor), Less than 2% of: Soybean Oil, Modified Wheat Starch, Salt, Baking Soda, Natural and Artificial Flavors, Caramel Color.
Cookie Mix, Triple Chocolate, Bakery Style
3 types of rich chocolate chunks. Per 2 Tbsp Mix as Packaged: 90 calories; 1 g sat fat (5% DV); 95 mg sodium (4% DV); 9 g sugars. New look same great taste. A family trading since 1932. Family Owned Since 1932: Since we introduced our easy-as-pie crust mix in 1932, we've been finding delicious ways to bring people together. To this day, our family still loves creating mixes to make and share with the people you love. Stay in touch! M-F 7 AM - 4 PM (PT) 1 (800) 454-7744. Chocolate, chocolate, and more chocolate. Your three wishes have been granted. Facebook. Instagram. Twitter. Pinterest. (hashtag)krusteaz. Krusteaz.com. Partially produced with genetic engineering. Carton made from 100% recycled paperboard minimum 35% post-consumer content.
Warning Contains: Contain: wheat, soy and milk. May contain eggs and tree nuts.
Directions You'll Need: 1 egg; 1 stick (1/2 cup) butter or margarine (Real butter works best. If using margarine, use one that contains more than 65% oil), softened (not melted). Tip: Stir in 2-1/2 tbsp unsweetened cocoa powder for quadruple chocolate chunk cookies. 1. Heat oven to 375 degrees F: If necessary, soften cold butter in microwave on high power for 10-15 seconds. 2. Stir with Spoon: Stir egg, butter and cookie mix until dough forms, hand kneading if necessary. Scoop dough and place 2 inches apart onto ungreased cookie sheet. For cookie bars, press dough into lightly greased 8 x 8 - inch pan. 3. Bake Until Golden: Bake as directed below or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet. For cookie bars, cool thoroughly before cutting. Store cooled cookies in airtight container. Do not eat raw batter. Yield: 18-22 Cookies: 1 rounded tbsp dough quantity; 8-10 minutes bake time. Yield: 12 Cookies: 2 rounded tbsp dough quantity; 9-11 minutes bake time. Yield
About the Producer Continental Mills
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